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Sautéed vegetables, chicken and white quinoa

Today we want to share with you a very special dish that we love. A delicious stir-fry of vegetables, chicken and white quinoa. Remember that quinoa stands out for its potassium, magnesium, calcium, phosphorus, iron and zinc content among the minerals, while it also offers B complex vitamins in appreciable quantities and vitamin E with antioxidant function. More information about the properties of quinoa Sautéed vegetables, chicken and white quinoa Ingredients (2 servings):
  • 1 small red onion
  • 1 Carrot
  • 1 artichoke
  • 1 chicken breast
  • boiled peas
  • 50 g white quinoa
  • 200 ml Mineral water
  • Salt
  • Low salt soy sauce
Elaboration:
  1. Wash, peel and chop the onion and carrot. Cut the artichoke into 8 pieces.
  2. In a pan, sauté the onion and when it is transparent, add the carrot and artichoke. Cover and cook over low heat. Stir occasionally.
  3. Cut the chicken into cubes and boil some peas until tender.
  4. Boil 200 ml of mineral water with a pinch of salt. Wash the quinoa well and boil for about 20 minutes over low heat. You can add more water if necessary.
  5. When the vegetables are tender, add the chicken and peas. Salt lightly. Stir so that the chicken cooks and, finally, add the quinoa.
  6. Mix well and add soy sauce to taste.
Enjoy!